1 (1/4 oz.) pkg. active dry yeast (1 tbsp.)
1 tbsp. sugar
1 c. warm water (110F, 45C)
1 egg
1 tsp. salt
1/4 tsp. ground white pepper
About 3 c. all purpose flour

FILLING:

1/4 c. butter
1 c. chopped onions
1 c. finely shredded Gouda cheese (4 oz.)
3 tbsp. chopped fresh parsley
2 tbsp. chopped fresh tarragon
2 tbsp. snipped fresh chives
1 egg
1 egg yolk beaten with 1 tbsp. water for glaze

In a large bowl, combine yeast, sugar and water. Let stand until foamy, 5-10 minutes. Beat in egg, salt, white pepper, and 2 1/4 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough. Continue kneading until dough is smooth and elastic, 8-10 minutes. Clean and grease bowl. Place dough in greased bowl, turning to coat all sides. Cover with a clean towel. Let rise in a warm place, free from drafts, until doubled in bulk.

TO MAKE FILLING: Melt 2 tablespoons butter in a small skillet. Add onions; saute until transparent. Set aside to cool. When cool, stir in cheese, parsley, tarragon, chives and egg.

To complete, grease an 11 x 4 inch loaf pan; set aside. Punch down dough. On a lightly floured surface, roll out dough to a 16 x 12 inch rectangle. Spread remaining 2 tablespoons butter over dough. Spread herb cheese filling over dough. Starting at a short end, roll up dough to center, jelly roll style. Roll opposite end to center; pinch and tuck ends under. Lightly brush rolls with flour to keep from sticking together. Place rolled loaf, rolled side up, in greased pan. Cover; let rise until doubled in bulk. Preheat oven to 375 degrees. Slash loaf down center to separate rolls, if necessary. Cut 1/2 inch deep slashes in a zig-zag pattern lengthwise down top of each roll. Brush top with egg yolk glaze. Bake in preheated oven 45-50 minutes or until bread sounds hollow when tapped on bottom. Remove from pan; cool on a wire rack. Makes 1 loaf.